Puttanesca Sauce

• 2 pints Cherry Tomatoes, Halved
• 1/4 cups Chopped Kalamata Olives
• 1/4 cups Capers
• 1 Anchovy Fillet, Mashed With A Fork Into A Paste
• 4 cloves Garlic, Thinly Sliced
• 2 Shallots, Thinly Sliced
• 1 Tablespoon Chopped Fresh Herbs (I Use Thyme Or Oregano)
• 1/2 teaspoons Salt
• 1/2 teaspoons Red Pepper Flakes Or Aleppo Pepper
• 3 Tablespoons Olive Oil
• Cooked Pasta Or Sauteed Shrimp, To Serve
• 2 Tablespoons Chopped Fresh Parsley
• 1 Lemon, Zested

1. Preheat oven to 400u0b0F.
2. In a 12-inch cast iron skillet or other large oven safe dish, combine all the ingredients except for the parsley and lemon zest. Toss well.
3. Bake for 30 minutes, until tomatoes are caramelized. You can help it along by smashing them a bit with the back of a wooden spoon or a potato masher.
4. Toss with cooked pasta or sauteed shrimp. Finish with fresh parsley and some lemon zest.

pints, olives, capers, fillet, garlic, shallots, fresh herbs, salt, red pepper, olive oil, shrimp, parsley, lemon

Taken from tastykitchen.com/recipes/condiments/puttanesca-sauce-2/ (may not work)